Why does your bread dough rise and then fall on the second rise?

It sounds like you're describing a situation where your bread dough rises beautifully during the first rise, but then seems to deflate or fall during the second rise. This can be frustrating, but it's not necessarily a sign that something is wrong! Let's break down the possible reasons:

1. Overproofing during the first rise:

* What it looks like: The dough rises significantly and may even appear to be "over-inflated" or "puffy" during the first rise. It might also feel slightly soft or "jiggly" when you gently touch it.

* Why it happens: Yeast consumes sugar in the dough to produce carbon dioxide, which forms air pockets and causes the dough to rise. If the dough rises for too long, the gluten structure starts to weaken, leading to deflation during the second rise.

2. Under-kneading:

* What it looks like: The dough might feel sticky and not develop a smooth, elastic texture during kneading. It may also rise slowly or inconsistently.

* Why it happens: Kneading develops the gluten strands, which create a strong network that traps the air bubbles produced by the yeast. If the gluten isn't sufficiently developed, the dough will be weak and collapse during the second rise.

3. Cold environment:

* What it looks like: The dough might rise slowly or not at all during the first rise and then collapse during the second rise.

* Why it happens: Yeast works best at warm temperatures (around 75-80°F). A cold environment slows down the yeast's activity, which can lead to insufficient rise.

4. Over-mixing during the second rise:

* What it looks like: You may have accidentally "deflated" the dough while shaping or placing it into the loaf pan.

* Why it happens: The air pockets in the dough can be disrupted if you handle it too aggressively during the second rise.

5. Incorrect proofing method:

* What it looks like: The dough may rise unevenly or collapse prematurely.

* Why it happens: The proofing environment should be warm and humid. If the air is too dry, the surface of the dough can dry out and crack, leading to deflation.

Here's what you can do:

* Check the temperature: Make sure your dough is rising in a warm environment (around 75-80°F).

* Don't overproof: Watch your dough closely during the first rise and don't let it rise too much. Aim for about 1.5-2 times its original size.

* Knead thoroughly: Make sure your dough is well-kneaded and has a smooth, elastic texture.

* Be gentle: Handle the dough carefully during the second rise. Avoid over-mixing or pressing down on it.

* Proof correctly: Proof the dough in a warm, humid environment (you can use a damp towel to cover the bowl).

Remember: It's important to note that some "falling" during the second rise is normal, especially with enriched doughs like brioche. The key is to make sure the dough has risen significantly enough during the first rise, and to handle it carefully during the second.

If you're still having trouble, consider adjusting your recipe, proofing methods, or kneading technique. Experiment to find what works best for you!